bingham posted 03-10-99 6:19 PM
Italian Wedding Soup
1 oven stuffed roaster chicken
1 small bad of carrots shredded
1 large onion chopped
5-6 stalks of cerely (use the leafy part too!)
parsley
salt and pepper to taste
Parmasean cheese
Place chicken in a pot of water covering the entire chicken. Bring to boil until "popper" pops up.
Remove chicken and set aside unitl cools. Skim off fat. (If you have added a lot of water and the stock looks weak, add a couple of bouillon cubes.)
Chop celery and onions and saute in sauce pan until tender.
Add your shredded carrots, celery, onion, salt, pepper, parsley.
When chicken has cooled enough for you to pick, shredd the meat and use all the meat in the soup.
Heat through.
You can also add like ABC pastas to your soup but don't freeze the soup with the pasta-it gets mushy.
Last but not least. I make mini meatballs ahead of time and freeze them adding them to the stock. My entire family (boys included!!) love this soup.
Meatballs: Ground beef, salt and pepper, 1 egg, parsely, garlic powder, Italian bread crumbs and a little milk..mix
and form into balls. Place on cookie sheet and bake for 30 mintues @ 350.